Chocolate Castles

  • Fresh Peach and Praline Trifle

    Yesterday I posted the Colonial Pound Cake that I told you I would be posting a trifle using the cake. Well, here it is and it is a winner. 1/2 cup honey 1/4 cup brandy (opt) 6 fresh peaches, peeled and sliced 3/4 cup firmly packed light brown sugar 3 1/2 cups heavy whipping cream,… Read more

  • Colonial Pound Cake

    2 cups sugar 1/2 cup shortening 1/2 cup butter, softened 5 large eggs 1/2 cup milk 1 teas vanilla extract 1 teas almond extract 2 cups flour 1/4 teas salt Preheat oven to 300. Spray a 12 cup bundt pan with Pam and then dust with flour, to avoid cake sticking to pan. (Or buy… Read more

  • Chocolate Raspberry Cheesecake

    1 Ready Crust Chocolate Pie Crust 6 oz cream cheese, softened 1 can sweetened condensed milk (Eagle Brand) 1 egg 3 tables lemon juice 1 teas vanilla 1 cup fresh or frozen raspberries Chocolate glaze Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add… Read more

  • Vanilla Scone

    I know, I know, you are probably wondering why I am posting another scone recipe when I just posted one yesterday. But…..looking through an old Tea Time magazine last night, I came across this recipe that I had to try this morning. It is, a little easier than yesterday’s Cream scone and so so good.… Read more

  • Vanilla Scones

    Second scone in the Search for the Perfect Scone. Recipe to follow Read more

  • Cream Scones

    Friends took me to Houstons Restaurant for my birthday lunch last week. They knew that my all time favorite dessert is Houston’s Key Lime Pie, but low and behold, as we sit here, the waiter informed us that the key lime pie had been discontinued for about 6 weeks, because out here in LaLa land,… Read more